Here in the western part of the U.S. pineapple seems to be the fruit of the month and every store has it on sale. Being the sucker I am for things that remind me of being in Hawaii, a few of these tropical fruits found there way into the Glutton household and of course needed to be used.
Now ham was on the menu this past weekend, but I wasn’t about to cut up that prickly fruit, attach it to the ham with a toothpick and call it a day. An unfinished bottle of bourbon was screaming at me to consumed, so I reacted without thought a set a course to combine the beauty of fruit and enjoyment of liquor in a glaze for the ham.
I realize that I’m not exactly reinventing the wheel with a recipe that combines pureed pineapple, a healthy helping of bourbon, and brown sugar. However, there is one key addition that takes the glaze to another level…a touch of cayenne. Lathering up any ham with this glaze and resmoking/reheating it on the grill will result in a cured pork with the subtle flavors of smoke, a complex fruity bourbon sweetness, and just enough heat to provide a complete experience for your palate.
And for those of you with leftover ham lingering around the house…save it, freeze it, do whatever is necessary to preserve it for the recipe I’ll be posting this Saturday. It’s a leftover ham recipe for the ages.
- Large cured ham
- 1 ripe pineapple
- 1 cup of bourbon
- 1/2 cup brown sugar
- 1/4 tsp cayenne
- Woodchips (if grilling)
- Slice the skin off the pineapple, remove the core, cube, and toss into a food processor.
- Hit that puree button.
- Transfer the pureed pineapple to a large frying pan and add the bourbon, brown sugar, and cayenne.
- Cook the mixture over medium heat for about 15 minutes stirring continuously. Remove from heat and set aside.
- Set up your grill for indirect grilling, preheat to medium, and presoak your woodchips (if necessary). Don’t feel like grilling? Simply use your oven set to 325 degree.
- Clean and lubricate your grill grates. Set the ham in the cool zone of the grill.
- Lather up the ham on all sides with the bourbon pineapple glaze.
- Add your woodchips to the coals, smokerbox, etc. Close the lid and allow the heat and smoke to do their thing.
- Continue to add more glaze every 15 minutes or so and add more woodchips as necessary. Rotate ham at least once for even cooking.
- Cooking times will vary with the size of your ham and actual the temperature on your grill. The ham is ready when an internal temperature of 145 degrees has been reached (check with an instant read thermometer).
- Remove ham from the grill, cover, and allow to rest for 5 minutes. Plate and serve with your favorite fixings.
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